Ingredients
Scale
- 1 medium pumpkin
- 1 cup cooked quinoa
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds.
- In a bowl, mix quinoa, black beans, corn, cumin, paprika, salt, and pepper.
- Fill the pumpkin with the mixture.
- Place the pumpkin on a baking sheet and cover with foil.
- Bake for 45 minutes, then remove the foil and bake for an additional 15 minutes.
- Garnish with cilantro before serving.
Notes
- Choose a small pumpkin for easier handling.
- Feel free to add other vegetables to the filling.
- This dish can be made vegan by ensuring no animal products are used.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Stuffed Pumpkin, Fall Recipe, Vegetarian Dish